Chicken Stroganoff

We had this for dinner on Monday. It was a huge hit. Bob was amazed that after twelve+ years of marriage, I have never made this, and it was amazing. The neighbors who moved over the weekend appreciated it too! This dish is a winner, easy enough to make after work. Something special for every day. Enjoy!

Chicken Stroganoff
Feeds 4-6

2-3 tbs olive oil
1 medium onion, quartered and sliced
8oz. button or crimini mushrooms, quartered
2 lbs. boneless skinless chicken thighs (I keep frozen so I always have them on hand)
2-3 sprigs fresh thyme or 1 tsp dried thyme
1/4 c. Marsala
1 14oz. can chicken broth
1 c. sour cream
1./4 c. flour
salt and pepper to taste

In a large skillet caramelize the onions in about 2 tbs olive oil. Sprinkle with salt. Remove onions to the side, then saute the mushrooms until browned, add to the onions. While onions and mushrooms are cooking, trim excess fat from the chicken and cut into bite size chunks. Sprinkle with salt and pepper, then saute until colored all around. Return onion and mushrooms to pan with Marsala and thyme. Simmer and stir to remove browned bits, then add chicken broth. Cook over medium heat for twenty minutes until chicken is cooked through. Turn heat down to low. In a bowl whisk together sour cream and flour. Stir a few ladles of cooking liquid into the sour cream to thin it and then stir it into the sauce. Bring the Stroganoff back to a low simmer and allow it to cook for another fifteen minutes, until sauce is silky. Adjust seasoning, serve over broad egg noodles. Enjoy!


  1. I'm passing this one on to my nieces. It sounds great. Of course, I will have mom make it too.

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